Cheesecake Recipe
Creamy cheesecake topped with a berry compote.
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Ingredients
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Cheesecake Base
Crust
Berry Compote
Method
Cheesecake Base
- 1
Prepare the Cream Cheese Mixture
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- 2
Add Sugar and Vanilla
Add the granulated sugar and vanilla extract to the cream cheese and mix until well combined.
- 3
Incorporate Sour Cream and Eggs
Add the sour cream and mix well. Then, add the eggs one at a time, mixing after each addition until fully incorporated.
- 4
Finish with Lemon Juice
Stir in the lemon juice until just combined.
Crust
- 5
Prepare the Crust Mixture
In a separate bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 6
Press into Pan
Press the crumb mixture firmly into the bottom of a springform pan to form an even crust.
Baking the Cheesecake
- 7
Combine and Bake
Pour the cheesecake filling over the crust in the springform pan. Bake in a preheated oven at 160°C (320°F) for about 50-60 minutes, or until the center is set but still slightly jiggly.
- 8
Cool the Cheesecake
Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. Then, chill in the refrigerator for at least 4 hours or overnight.
Berry Compote
- 9
Combine Ingredients
In a saucepan, combine the mixed berries, granulated sugar, water, and lemon juice.
- 10
Cook the Compote
Bring to a simmer over medium heat, stirring occasionally. Cook for about 10-15 minutes, or until the berries have softened and the mixture has thickened slightly.
- 11
Cool and Serve
Remove from heat and let the compote cool before serving over the chilled cheesecake.